The Manchester journal. [volume] (Manchester, Vt.) 1861-current, 1887-01-27
TIE Journal EIArTIEns AND LMrnA'
sfzEs rHE fAcn PLAIN TALk prom
PRoF. TucKrR- His OPINION on
AMMONIA AND BREAD RIsrBs
GENERALLY.


since Published All interesting report upon
the subject OF baking powders, IN which
it gave the results OF some tests Of an ella
borste character made for the purpose OF
determining the question Of which 10 the
best and wholesonest OF these articles.
The anslyses aud tests required were un.
dertaken by Professors W. q. Tucker, Of
the Albany Medical College, aud W. 7.
Mason, OF the Rensselaer, Polytechnic In
stitute. OF Troy, chemists OF the highest
standing and reputation, well known for
their entendid and valuable services US
public analysts. Messrs Tucker and Ma
son, the JoWaal stated. had been directed
10 procure from dealers in Albany and
Troy packages of baking powder, TO anal
yze and critically examine them, and to
make their reports Of facts found entirely
withou bias or favor.
The report proved matter OF interest
and Importance, and was widely copied
aud commented upon. From the facts
presented housekeepers had no trouble in
determining for themselves the best and
most wholesome baking powder to use.
The Journal, its facts having been quse
toned by local baking powder manufac-
turer, returns to the subject and publishes
the following interesting interview with
Prof. Tucker. The facts before stated are
reaflirmed and emphasized in the most
breezy manner:
A Journal reporter recently visited Prof.
Tucker for the purpose Of gaining further
information in reference to the baking
powder question. He was found IN the
extensive laboratory Of the Medical Col
lege, hard at work, but good-nsturedly
submitted to an inquesitorlal interview,
the substance of which, here given, viii
be found OF interest
Doctor, said the reporter, itsppesrs that
one of our local baking powder manuiac-
turers attempts to discredit the report
some time ago published in the Journal
with reference to baking powders, for
which the analytical examinations were
made by yourself aud Prof Mason. Were
your analysis and opinion printed cor
rectly2
They weie. replied Prof. Tucker, liter
ally.
Is there any part Of the report, or OF
your views expressed therein, that yon
would modify?
Not word. Ny examination was most
carefully aud accurately made; the deduc-
tions drew from tue tests we're the inev-
table ones, aud the opinions ] expressed
were unquestionably correct
You say, Doctor, that the Royal baking
powder is superior to any other baking
powder which you have examiner
That is my report
Have you examined many other baking
powders2
Quite O number.
Wherein, Doctor, consists this superior
ity which you find in the Boyal over other
brands?
As stated in my report, IN the great
purity OF Its ingredients, IN the unques-
toned propriety and whoesomeness OF
those ingredients, in the exact proportions
of the same, and the chemical accuracy
and skill with which they have been com
bined. As l said before, it is, i believe, a
baking powder 'uDequaled for purity,
strength and wholesomeness.
Doctor, the Journals lady readers would
like you to inform them what are the pc
culiar virtues OF good baking powder
over other and more old-fashsoned meth
ods of raising bread, biscuit and cake?
That would require long answer, some
thing in the nature OF lecture. Briefly,
hoAeyer the advantage Of such baking
powder over yeast consists iu the quicker
work IL accompIlshes, n the preservation
OF some Of the best elements uf tue nonf
which are destroyed IN the production oi
the carbonic acid gas by the use OF yeast,
and IN the absolute certainty OF sweet,
light and digestiblc food Over other
methods for quick raising the merits oi
pure baking powder are great ~ Is
always ready for use, the acid and aikali
are combined IN exact proportions 10 pro-
dnee definite results, or 10 render the lafB
est amount Of Ieavening gas and leaving
nothing more than a neutral residunm.
winch il not the result where cream OF
,rtpr aud soda are bought separately and
..ax~L in the kitchen. for 1t will always
ar where this is done that one OF tue
otter OF these substances will predominate
MAJ log the food yellow, heavy, bitter aph
UNIV holesome Besides, the cream OF tar
tar which can be procured by the house
keeper is mostly adulterated, adding 10 The
uncertainty Of the results or the un~hole'
someness OF the food. All these ditiiculilra
are avoided 10 the use OF pure, properly
made baking po~der
Will baking powders keep How long
| will they hold their strength
II properly made until they are used.
perfect baking powder must combine sn
peria,iye strength with power to retain u
| indefinitely. Baking powders generally
are robbed OF the necessary preserving
agent 10 order 10 give present strength,
.r else have their efficiency lsrgrly hs
r,y, Il by the al li'ion oi large quaDtitlrt
Hour 10 prev ~ premature decompo-
!. lan. The method by which both these
laalties are retained 10 the highest
.,agree produces the perfect artice, and
tbs believe is iulIy accomplished Ia the
Roysl baking powder. ! have seen so an.
ais - OF a baking powder which showed
ri per cent OF Rochelle salts. The baking
pogder was not fresh, and because oi th'
iauroper manner 10 which u bal been
"a a. ae ingredients bad combined, form
ipe 80, pnrgstiye salt give this as Al
iilur ration of those bakiog powdrfs who's
keepi y qualities are sacrificed 10 presep
strsngth How TO get both strength anf
keey iug quality is the secret Of baslnI
n
Doctor what about smmonia IN bskinl
ppsdef2
sslui-catbonate Of anonis IL some
tunes n.ed in the higher class Of bakin
posdrrs,
Is ii iniurions or objectionable
Nonsense Quite the contrary. u ha
J been used for generations 10 the npes
lf,od. tiss very volatile agent Hes
entirely evolves il into gas, leaving 20 70
sidaum. We're II used 10 suiiicis0t qnsn
,ity 10 do the eutifs work of seraiion,
am inclined 10 believe !, would be "a
aeme of lesyeDiug sgenis. Some OF 10
highest authorities, ~ Hassalis recon men
; It's exclusive nse for this purpose IA pref
/ erenos 10 yeas, or other Kinds Of leayeI
!. II il universally admitted TO be whole
4 some and valuable agent. and no chemi